Vegetable Manicotti

Vegetable Manicotti
Yield: 14 manicottis Prep 20 mins Bake 375°F 55 mins


  • 2 teaspoons olive oil
  • 1 yellow squash, chopped
  • 1 medium zucchini, chopped
  • 1 15 ounce container part-skim ricotta cheese
  • 1 1/2 cups shredded provolone or mozzarella, divided
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 14 pieces (8-ounce box) manicotti, uncooked
  • 1 jar (26 ounces) marinara sauce
  • 1 cup water

Make It

1. Preheat oven to 375 degrees F. In large skillet, heat oil over medium heat. Add squash and zucchini. Cook, stirring, until vegetables are browned, about 8 minutes. Cool 5 minutes.

2. In large bowl, combine squash, zucchini, ricotta, 1 cup provolone, Parmesan, eggs, parsley, salt, and pepper. Transfer cheese mixture to a large resealable storage bag. Push mixture toward one corner and twist bag closed. Make a 3/4 inch cut in a corner of bag, and squeeze filling into each pasta tube.

3. In bowl, combine marinara sauce and water. Spread 2/3 cup each into two 2-quart baking dishes. Divide manicotti between baking dishes, arranging in a single layer. Top with remaining marinara sauce.

4. Cover 1 pan with foil and bake 45 minutes. Remove foil and sprinkle with 1/4 cup provolone cheese. Bake at 375 degrees F for 10 minutes, or until cheese melts.

5. Cover remaining dish tightly with a double layer of plastic wrap and freeze.

Make Ahead Tip

  • Thaw in refrigerator overnight. Remove plastic wrap, cover with foil, and follow baking directions in step 4.

Nutrition Facts

Amount Per Serving: cal. (kcal): 207, Fat, total (g): 9, carb. (g): 20, fiber (g): 1, pro. (g): 11, Percent Daily Values are based on a 2,000 calorie diet.